January 2013 - What's for dinner?

I can't really liken it to anything. It has a unique flavor, pretty "stemmy", with some herbal aromatics. I don't care for it very much on its own, but with some lime juice, i think it's great.

"Remeber, avoid the pointy end." - jburman82

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eyesintime

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Making red beans and rice tonight.

“Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.”

Andre Tchelistcheff

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vinoevelo

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quote:
Originally posted by jorgerunfrombulls:
quote:
Originally posted by spo:
Jorgerunfrombulls, can you liken grapeseed oil to anything or is it unique? I don't think I have ever tried it.

I can't really liken it to anything. It has a unique flavor, pretty "stemmy", with some herbal aromatics. I don't care for it very much on its own, but with some lime juice, i think it's great.

FWIW - i keep it on hand as it has the highest smoke point of most commonly available oils.

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DoubleD

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Gonna make Buccatini with the oxtail ragu that I cooked the other day.

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mpls wine guy

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Grilled Cheese with tomato basil soup.

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billhike

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Turkey chili.

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thelostverse

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Kung Pao Shrimp. And Goose Island Pere Jacques. Good night.

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billhike

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quote:
Originally posted by thelostverse:
Kung Pao Shrimp. And Goose Island Pere Jacques. Good night.

Did you get a part-time gig pimping for GI?

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Grilled red snapper and steamed veggies at SFO

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thelostverse

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quote:
Originally posted by billhike:
quote:
Originally posted by thelostverse:
Kung Pao Shrimp. And Goose Island Pere Jacques. Good night.

Did you get a part-time gig pimping for GI?

Posts: 2766 | Location: Algonquin, Illinois | Registered: Jan 06, 2003

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spo

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quote:
Originally posted by vinoevelo:
quote:
Originally posted by jorgerunfrombulls:
quote:
Originally posted by spo:
Jorgerunfrombulls, can you liken grapeseed oil to anything or is it unique? I don't think I have ever tried it.

I can't really liken it to anything. It has a unique flavor, pretty "stemmy", with some herbal aromatics. I don't care for it very much on its own, but with some lime juice, i think it's great.

FWIW - i keep it on hand as it has the highest smoke point of most commonly available oils.

Thanks guys.

Tonight, arugula, pepper, mushroom and carrot salad with Trader Joe's Chicken Basil sausage.

Got hungry later and ate some sardines.

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Board-O

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grilled marinated skirt steak and a salad

Just one more sip.

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billhike

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We did brunch for dinner. Sliced baguette french toast with vanilla and orange extract batter, topped with warm applesauce and sausage links. Washed down with a simple but tasty Mumm Napa Brut Rose.

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Wineplease

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Fried chicken and waffle

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vinoevelo

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Arancini
carpaccio di polpo
Fettuccine with cingale e tartufo

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Went out to our favorite local sushi restaurant last night to celebrate a new job I accepted this week. Amazingly fresh uni, snapper flown in from Japan, toro, kampachi and on and on. I can't think of a better dining experience for the money then really fresh sushi.

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mangiare

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Rabbit ragu with homemade fettuccine
Provimi Ossobuco with soft polenta
Wine tbd

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gigabit

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quote:
Originally posted by GlennK:
I can't think of a better dining experience for the money then really fresh sushi.

+1

There are direct flights to SLC weekly and, just recently, I enjoyed some of the same fish you tasted last night. Although, I'm generally not a fan of Uni. Do you enjoy it solo or with the raw egg?

While the pessimist and optimist were discussing whether the glass was half empty or half full, I drank it.

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eyesintime

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Gumbo

“Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.”

Andre Tchelistcheff

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KSC02

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quote:
Originally posted by GlennK:
Went out to our favorite local sushi restaurant last night to celebrate a new job I accepted this week.

Congratulations on the new job, GlennK!

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mac-n-cheese

(on the stove now, bubbling away next to the chile being prepared for another day)

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Board-O

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I'm guessing steak tartare and duck confit. That's usually what I get there. I'm bringing a 1990 Jacques Prieur Clos Vougeot, already decanted.

Just one more sip.

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Orange and chipotle glazed turkey tenderloins. Paired perfectly with a Goose Island Matilda

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xhoser

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quote:
Originally posted by GlennK:
Went out to our favorite local sushi restaurant last night to celebrate a new job I accepted this week. Amazingly fresh uni, snapper flown in from Japan, toro, kampachi and on and on. I can't think of a better dining experience for the money then really fresh sushi.

Congrats on the job. Where did you dine?

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ThistlinTom

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Steak churrasco, tequila bread pudding

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